Impossible Pumpkin Pie

Submitted by southern chef in lo

""Impossible" because the biscuit mix somehow magically gets its act together and forms a bottom crust."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 eggs
• 354.88 ml solid packed can pumpkin
• 177.44 ml sugar
• 29.58 ml butter, melted
• 118.29 ml biscuit mix
• 236.59 ml evaporated milk
• 236.59 ml water
• 2.46 ml salt
• 4.92 ml cinnamon
• 1.23 ml clove
• 1.23 ml nutmeg
• 2.46 ml ginger

directions

1. In blender, combine all the ingredients; blend on low for 2 minutes.
2. Grease and flour a 10-inch pie plate. Pour in the filling and bake for 350°F for 45 to 50 minutes.

Reviews

[Zaney1]

I have tried this recipe twice. Both times I tried making them in mini muffin tins. Both times were a disaster. Upon further investigation I realized that this recipe has a cup of water added and all of the other impossible pumpkin pie recipes do not. A cup of water might be ok for a full sized pie but it is NOT good for making impossible pumpkin tarts.

 

[Eldeevee]

My family LOVES pumpkin pie and this recipe did not disappoint. It didn't form a crust, but the filling really didn't need one. Thanks for a great recipe.

 

[dragonmama]

it doesn't form a bottom crust, it makes the filling thick enough not to need a crust at all.